Canterbury Bells

Canterbury Bells
Canterbury Bells represent Gratitude in the Language of Flowers

Wednesday, January 4, 2012

Lemon Chicken with Artichokes, Garlic and Olives Recipe

This recipe is from Sunset Magazine Jan 2012 issue, (p.43).  I tweaked it a bit (as I always seem to do) by adding slices of a huge Meyer lemon from a friend's lemon tree. I thought the lemon flavor was complimentary to the other ingredients.
This recipe falls between classic roast chicken and a braise.

2 tsp olive oil
1 large (4 lb) chicken, halved,backbone removed
1.5 tsp Kosher salt
6 whole garlic cloves
5 large artichoke hearts (I used canned which I drained of oil)
lemon slices (optional)
1 cup large green olives
5 flat leaf parsley sprigs

Preheat oven to 375. Heat oil in a large Dutch oven over medium high heat. Sprinkle chicken with salt and lay in hot oil, skin side down. Cook until browned, about 5 minutes. Turn chicken over and add one cup water, (I used chicken broth) the garlic and artichokes.

Roast chicken in oven, uncovered until cooked through, about one hour. Add olives and parsley.

The broth creates a nice sauce to add over rice or mashed potatoes.


  1. Wow. Is that really your picture of the one you made? Impressive.

  2. Post the stuffed pepper recipe again. I love that one so much, and have shared it with so many people!! It just needs another outlet here on your blog! xo